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Croissan wrapped shrimp

post #1 of 7
Thread Starter 

I was wondering if i wrapped raw croissant around a raw shrimp if the shrimp would extrude to much water while cooking  and ruin the croissant

 

should i pre bake shrimp first?

 

anyone ever try this ?

 

want to wrap shrimp in croissant with some spinich and feta cheese  but not sure i can cook shrimp in croissant without issues


Edited by nwk1106 - 12/8/10 at 7:53am
post #2 of 7

never know till you try. I wouldn't pre-cook the shrimp though, I think it would be just too rubbery by the time the croissant got cooked.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 7

I would roll the dough thin as raw shrimp cooks quick. If dough to heavy it will take a while and raw shrimp will overcook . Season shrimp first 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 7
Thread Starter 

thanx guys for imput  will advise on outcome

post #5 of 7
Thread Starter 

Ed  great idea  worked out nice. I put 2 largs raw shrimp fresh spinch and feta cheese in a rolled out thinner croissant dough(like you said) was tasty  but feta cheese did not come out with taste. I will play with recipe  now to get it down  thanx for help,about 6- rolls were filling  also  make a sweet garlic mustard sauce for dipping i liked  but wife ehh  she has no taste  lol

post #6 of 7

Try a little piece of Jarlsberg Swiss instead, it wont run out as much and will mingle good with shrimp. Feta to overpowering as is Bleu or Rouq. Glad it came out well.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 7
Thread Starter 

ahhhh   good i learned something  thanx

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